I'm a Brit living in Germany, your recipes and methods are truly beloved in my household. Especially with my German mother in law ha Great content! You have support in Germany :D
Oh my gosh. That was amazing! Just finished two shanks SV 24 hours. I made the sauce because you did and I had NO idea how much it would add to the dish. Did some yellow roasted potatoes and roasted asparagus with it. The shallots were amazing. TY!!
Gah! Why did I have to discover this channel while I'm laying in bed before I go to sleep? Now I'm laying here with my mouth watering and its too late to get up and try some of these recipes. Looks like I know what I'm doing this weekend. Keep up the good work!
Keef,I am a new subscriber and I can honestly say I am really enjoying working my way through your videos.I like your real,honest style and that you are not afraid to show that you make an occasional mistake or experiment and still end up making quality food.Keep up the good work,you are a youtube gem ☺
I just came across your videos and I am absolutely in love! I subscribed after the first video right away, and I think it's a crime you don't have more views! Your personality is really charming and you're very informative. I'll be spreading the word about your channel to my friends for sure!
You dont try to be funny but then you laugh at your own jokes, on a way that you actually make me laugh. again you are cool man, you look like a very good person...I dont even know why im taking the time...you deserve to know you are cool haha. dont let it go to your head, your videos are so calm but not boring. good job. I would subscribe if I was more into cooking recipes...like I said I dont even know why I stopped to check your videos i just cant sleep. ok you are cool keep it up.
Umm, I found your channel 2 days ago. Subscribed about 5 minutes after that. Today you made me buy an immersion circulator. And nooo, not the cheapest model. No, it had to be the 2nd generation 15-million watts with wifi, bluetooth, AM and FM radio and which also tells you stories at bedtime. Damn it. :)
Well no, your Amazon link is to a version of the circulator that I cannot use in the US. :( (wrong voltage for one thing, and specifically mentions that it doesn't ship to the US)
Anova or Wancle? Wancle sous vide: amzn.to/2S9OQtw as a sous vide fan I’m glad to answer this question, I have an old Anova and purchased Wancle a few months ago, below is an objective comparison between the two devices. 1.Price: Cost 99 dollar for Anova ($148.99 for WiFi enabled model, $321 for WIFI PRO enabled model) at that time and 79.99 dollar for Wancle. 2.Package: Anova was packaging in a cylindrical box, looks cool compared to Wancle, which is packaging in a box with molded plastic compared to the Nomiku which comes in a box with molded plastic that holds everything in place. Plus my daughter loves the foam cylinder that is part of the packaging. She wears it and pretends like it is a beard (see picture). This means every time I take the Anova out, she gets excited…which makes me happy. 2.Privacy Concerns: What disturbs me, and the most important reason I don’t like anova is Anova requires Internet Access and must login with Facebook to operate. Once I connect to the APP, it will monitor my IP address, when, where and what you are cooking (if I use the recipe feature), everything seems to be under close watch by this App. There is nothing which can prevent them from selling this personal data. I prefer to wancle cause I can directly operate on the machine instead of by an app, just like most of the other brands use. Just need to set desired time and temp, and press start, then I will get delicious food after one or two hours, I will not need to worry about the sous vide account, also don’t need to reconnect if the wifi or bluetooth connection is unstable. 3.Screen and Clamp Design. The display screen of wancle curves outwards, which can protect the control panel against mist. Anova is designed straight, and the screen is usually hot while working. The adjustable clip of Anova fits more sizes of containers, works well for any pot or plastic food container, but the installation spends more time and could be a little wobbly when attached to coolers or other containers with an irregularly shaped edge; Wancle can be directly attached on the containers, it suits most common sizes, solid and has several different height settings, easy to raise or lower the unit to the correct level in the water, but it could not be attached on some unique containers which have thick walls. 4.Temperature Range: Anova 210°F / 99°C, Wancle 211.8°F / 99.9°C 5.Warranty. Anova 1 year, Wancle 2 years 6.Power and Precision. I tested both of the circulators by heating up 4 gallons of water to 155°F and testing the temperature of the water using multiple thermometers. Firstly, Anova takes more time in heating water, this would depends on the wattage. Wancle is 850w, more powerful than Anova. Secondly, wancle has a better performance in holding temperature once the temperature reaches the desired temp, it was accurate to within 0.1-0.2° while anova was 0.2-0.5° 7.Capacity Level:All water circulators have minimum and maximum water levels for operation. The minimum ensures that water is being taken in by the input port so that the heater doesn't overheat. The maximum is to ensure that water-sensitive circuitry doesn't get wet. Both of anova and wancle have max of 19 liter, about 5 gallons. Beef could be up to 5-8 pieces. 8.Noise: Both of them are reasonably quiet (I had them running in my kitchen with the door open while I took a nap on the couch about 15 feet away and could barely hear them) 10. User Interface:The Anova has a touch screen monitor with a number of more advanced functions that let you adjust temperature (in °F or °C) and cook time, as well as get diagnostic reports of how the system is functioning.The screen and touch interface makes me confident.The wancle user interface (controls) leave something to be desired, it is a little awkward when switching from temperature to time display. Each function should have a separate display. Each has its own advantages and disadvantages, but when you focus on the core functions, you will find that Wancle would be the better choice for sous vide cooking.
subscribed about 10 minutes ago and dang... making me want to buy you that 3D printer already. I am hooked!! you're just so enthusiastic and real! Definitely will share your videos because that's just how magnificent you are!!
I did it today Keef! I went to Glanvilles of Wadebridge here in North Cornwall and bought a sous vide machine. I went for a Berg 1200 Watt model, it looks a bit like a limp sausage , hanging over the edge of the pot, ideal for me since it doesn't stand up that high with my low cottage cupboards. My kitchen isn't tiny, but has a very low ceiling. The immersion cooker was on special offer for £69 instead of £199. And they even had a Vuelca Tortillas laying around, so I grabbed that as well :oD My first mission will be an attempt on Pastrami with a nice chunk of brisket, yum :o)
Oh well done! I have to admit I haven't been looking at SV gear since I got my Anova more than a year ago - looks like there's a bit of competition now, and prices are coming down! That Berg one is weird-looking though!
Looked fantastic Keef, i don't have one of those lightsaber sticks, i do all my shanks and goat in the slow cooker mate, 10 hours and drips off the bone. Would interesting to compare the two and pressure cooker as a third test. Also, can you give us a little vid about your back story and time in Europe, job, why you went, why you returned and so forth. Interesting to see how you ended up here with a cracking YT show. Cheers Moose.
For braised meat you should be cooking to a minimum of 160 Deg and up to 180. That's the only way you'll dissolve the collagen. Another tip is to maintain the temp of the braise at 115 for 8 hours. Makes it even more tender by aging and below the 140 that would cause the muscle fibers to lose juice
I recently did a lamb shoulder. I cold smoked the butterflied meat for 60 min, added a little bit of yoghurt, oil, rosemary as a marinade, then sous vide for 48 hours, then browned off the surfaces on the Weber Q (as hot as I could get it). Bloody beeyoudiful!!!
Yay! Someone else does cold smoking. Usually when I mention this technique to someone the go "Errr...what?" I cold smoke salamis, sausages and salmon. TBH I never thought of smoking something that I'm going to cook later. But now I'm on a mission to do it!
Hi Keef, nice tucker again. Was expecting the guv'ner to give us her professional opinion on the dish. Interesting on you comments on using shallots in place of onions and after wading the pages of the internet seem to find comments from the pro's that they are a milder taste. To my pallet this seems to be the case. Personally I have solved the problem by not putting so much onion in. Guess my M-star will be a long time coming. :-) Doc
Keef, great effort, but ya need to do a close up of the food. Couldnt see the meat colour you describe or how tender and moist it was. What's the point of cooking something for that long and not showing the result up close, could have been a microwaved frozen dinner from the distance you presented the finished thing from.
Sous Vide means "under pressure." It's worth the splurge to get a Food Saver because it really holds in those flavors, and unlike regular food plastic bags, won't disintegrate under a long cooking time. The water should be just as clear at the end of a long cook as it was at the beginning. The disintegration of a plastic bag and some of the juices going into the water can eventually ruin a circulator. The vacuum sealers aren't very expensive nowadays. That said, I am so stealing this recipe!
I've never had a bag leak on me, but having said that I don't really do long cooks in the SV. I'd forgotten about vacuum packing, actually, but I'll investigate.
Well, that doesn't look baaaaad at all! Going to have to buy yet another kitchen 'gadget' now - a sous vide! Might as well wait until you get that US Amazon affiliate link.
You mean use a crockpot as a sous vide? In theory yes, but it all depends on having the right temperature and maintaining it. I have a crockpot but I've never found out what temperature it gets to at lo and hi.
This is something I can afford since I already have one! Has a glass lid and doesn't evaporate much overnight on low... Why do I think it might be fun to try a sous vide meatloaf?
well it is important to have a final result taking a shot near the plate with the purpose of capturing the attention of those who watch your video and additional is part of a final result ,,,
I just looked at the video - I normally use 2 cameras for the taste tests at the end - one on me and my wife (in videos from the last 2 years), and one close-up on the food. I don't know what happened this time, but no B-roll at the end.
I think because I wanted to demonstrate that anti-evaporation lid and didn't want to wait 24 hours for the lamb to cook. It's no problem - I frequently sous vide a load of spuds and heat up or otherwise finish them day by day as needed.
I nearly bought a sous vide machine, tonight, but thanks to your upload, I have reviewed that thought. Absolutely nothing to do with you, cos, I like your channel, it seems a soulless way of cooking. We are cavemen deep down...and my instincts...says sous vide is just wrong! lol! I need smoke and danger. Not perfection. Boil in a bag.........nah.
Actually, because the Sous Vide Machine is pretty much hands off, you don't lose that much time at all. In fact, when you consider prep and then the finishing, it equals out the same. It just depends on how much of a hurry you're in, and how concentrated you want the flavor. I have both a circulator and a pressure cooker, and I use them for different things.
I enjoyed this very much. Thank you sir.
I'm a Brit living in Germany, your recipes and methods are truly beloved in my household. Especially with my German mother in law ha
Great content! You have support in Germany :D
Thanks Gee!
Looks delicious! I love how you're not afraid to show the occasional "oops" in your videos.
Thanks Chad
Oh my apple pie , oh my apple pie , thank you Keef you are the most genuine chef known to man xxxxx
Ooh yeah!
Oh my gosh. That was amazing! Just finished two shanks SV 24 hours. I made the sauce because you did and I had NO idea how much it would add to the dish. Did some yellow roasted potatoes and roasted asparagus with it. The shallots were amazing. TY!!
Gah! Why did I have to discover this channel while I'm laying in bed before I go to sleep? Now I'm laying here with my mouth watering and its too late to get up and try some of these recipes. Looks like I know what I'm doing this weekend. Keep up the good work!
Have fun Kenny!
Keef,I am a new subscriber and I can honestly say I am really enjoying working my way through your videos.I like your real,honest style and that you are not afraid to show that you make an occasional mistake or experiment and still end up making quality food.Keep up the good work,you are a youtube gem ☺
Thanks WILBZ
Amazing cooking Keef! I discovered your channel a few days and I can't stop binge watching!
Ah, eventually you'll get to the really old rubbish stuff - then you'll stop!
A great looking lamb recipe. Looks very flavorful. Cheers!
😀
Guys he deserves a million subscribers
Here I go, agreeing with comments again!
KeefCooks Thank you for replying and liking my comment!!
Excellent recipe! I tried it out this weekend for a dinner party and it was a definite hit. Thanks!
Nice one Todd!
I just came across your videos and I am absolutely in love! I subscribed after the first video right away, and I think it's a crime you don't have more views! Your personality is really charming and you're very informative. I'll be spreading the word about your channel to my friends for sure!
Thanks Valesskah!
Totally agree on the Shallots. Your bag did leak slightly, I have had this. No harm done.
I love your videos so much!!! This finally convinced me to buy the anova :) thanks!!!
Brilliant!
Greetings from Florida. Absolutely love your videos. You've got another subscriber.
Welcome Alexander!
That looks amazing. Nothing like a little baaaah and tasty veg cooked to perfection. 👍😊
Ooh yeah.
You dont try to be funny but then you laugh at your own jokes, on a way that you actually make me laugh. again you are cool man, you look like a very good person...I dont even know why im taking the time...you deserve to know you are cool haha. dont let it go to your head, your videos are so calm but not boring. good job. I would subscribe if I was more into cooking recipes...like I said I dont even know why I stopped to check your videos i just cant sleep. ok you are cool keep it up.
I'm salivating, Keef! I'd love to get myself one of those sous viders! Thanks for sharing!-Charmaine Erskine xo
😀
Hopefully mobility returns to me soon, will try this first opportunity, have an Anova wand.
Umm, I found your channel 2 days ago. Subscribed about 5 minutes after that. Today you made me buy an immersion circulator. And nooo, not the cheapest model. No, it had to be the 2nd generation 15-million watts with wifi, bluetooth, AM and FM radio and which also tells you stories at bedtime.
Damn it. :)
stamasd I hope you used my Amazon link!
Well no, your Amazon link is to a version of the circulator that I cannot use in the US. :( (wrong voltage for one thing, and specifically mentions that it doesn't ship to the US)
I think I need to set up a US Amazon Affiliate account. What a pain!
Yes you do. I haven't bought that lid yet.
(but I'm a tinkerer. I'll try to make my own first)
Thanks for the review and recipe, hard to beat lamb :-).
:-)
Anova or Wancle?
Wancle sous vide: amzn.to/2S9OQtw
as a sous vide fan I’m glad to answer this question, I have an old Anova and purchased Wancle a few months ago, below is an objective comparison between the two devices.
1.Price: Cost 99 dollar for Anova ($148.99 for WiFi enabled model, $321 for WIFI PRO enabled model) at that time and 79.99 dollar for Wancle.
2.Package: Anova was packaging in a cylindrical box, looks cool compared to Wancle, which is packaging in a box with molded plastic
compared to the Nomiku which comes in a box with molded plastic that holds everything in place. Plus my daughter loves the foam cylinder that is part of the packaging. She wears it and pretends like it is a beard (see picture). This means every time I take the Anova out, she gets excited…which makes me happy.
2.Privacy Concerns: What disturbs me, and the most important reason I don’t like anova is Anova requires Internet Access and must login with Facebook to operate. Once I connect to the APP, it will monitor my IP address, when, where and what you are cooking (if I use the recipe feature), everything seems to be under close watch by this App. There is nothing which can prevent them from selling this personal data. I prefer to wancle cause I can directly operate on the machine instead of by an app, just like most of the other brands use. Just need to set desired time and temp, and press start, then I will get delicious food after one or two hours, I will not need to worry about the sous vide account, also don’t need to reconnect if the wifi or bluetooth connection is unstable.
3.Screen and Clamp Design. The display screen of wancle curves outwards, which can protect the control panel against mist. Anova is designed straight, and the screen is usually hot while working. The adjustable clip of Anova fits more sizes of containers, works well for any pot or plastic food container, but the installation spends more time and could be a little wobbly when attached to coolers or other containers with an irregularly shaped edge; Wancle can be directly attached on the containers, it suits most common sizes, solid and has several different height settings, easy to raise or lower the unit to the correct level in the water, but it could not be attached on some unique containers which have thick walls.
4.Temperature Range: Anova 210°F / 99°C, Wancle 211.8°F / 99.9°C
5.Warranty. Anova 1 year, Wancle 2 years
6.Power and Precision. I tested both of the circulators by heating up 4 gallons of water to 155°F and testing the temperature of the water using multiple thermometers. Firstly, Anova takes more time in heating water, this would depends on the wattage. Wancle is 850w, more powerful than Anova. Secondly, wancle has a better performance in holding temperature once the temperature reaches the desired temp, it was accurate to within 0.1-0.2° while anova was 0.2-0.5°
7.Capacity Level:All water circulators have minimum and maximum water levels for operation. The minimum ensures that water is being taken in by the input port so that the heater doesn't overheat. The maximum is to ensure that water-sensitive circuitry doesn't get wet. Both of anova and wancle have max of 19 liter, about 5 gallons. Beef could be up to 5-8 pieces.
8.Noise: Both of them are reasonably quiet (I had them running in my kitchen with the door open while I took a nap on the couch about 15 feet away and could barely hear them)
10. User Interface:The Anova has a touch screen monitor with a number of more advanced functions that let you adjust temperature (in °F or °C) and cook time, as well as get diagnostic reports of how the system is functioning.The screen and touch interface makes me confident.The wancle user interface (controls) leave something to be desired, it is a little awkward when switching from temperature to time display. Each function should have a separate display.
Each has its own advantages and disadvantages, but when you focus on the core functions, you will find that Wancle would be the better choice for sous vide cooking.
subscribed about 10 minutes ago and dang... making me want to buy you that 3D printer already.
I am hooked!! you're just so enthusiastic and real!
Definitely will share your videos because that's just how magnificent you are!!
Thank you MJ!
I did it today Keef! I went to Glanvilles of Wadebridge here in North Cornwall and bought a sous vide machine. I went for a Berg 1200 Watt model, it looks a bit like a limp sausage , hanging over the edge of the pot, ideal for me since it doesn't stand up that high with my low cottage cupboards. My kitchen isn't tiny, but has a very low ceiling. The immersion cooker was on special offer for £69 instead of £199. And they even had a Vuelca Tortillas laying around, so I grabbed that as well :oD My first mission will be an attempt on Pastrami with a nice chunk of brisket, yum :o)
Oh well done! I have to admit I haven't been looking at SV gear since I got my Anova more than a year ago - looks like there's a bit of competition now, and prices are coming down! That Berg one is weird-looking though!
Looked fantastic Keef, i don't have one of those lightsaber sticks, i do all my shanks and goat in the slow cooker mate, 10 hours and drips off the bone. Would interesting to compare the two and pressure cooker as a third test. Also, can you give us a little vid about your back story and time in Europe, job, why you went, why you returned and so forth. Interesting to see how you ended up here with a cracking YT show. Cheers Moose.
Maybe.
you are so pure 😩
For braised meat you should be cooking to a minimum of 160 Deg and up to 180. That's the only way you'll dissolve the collagen. Another tip is to maintain the temp of the braise at 115 for 8 hours. Makes it even more tender by aging and below the 140 that would cause the muscle fibers to lose juice
LOL You do understand the difference between Celcius and Fahrenheit don't you?
This is wonderful.
Thank you!
That looks amazing.
Thanks Carol!
I recently did a lamb shoulder. I cold smoked the butterflied meat for 60 min, added a little bit of yoghurt, oil, rosemary as a marinade, then sous vide for 48 hours, then browned off the surfaces on the Weber Q (as hot as I could get it). Bloody beeyoudiful!!!
Sounds lovely!
Yay! Someone else does cold smoking. Usually when I mention this technique to someone the go "Errr...what?"
I cold smoke salamis, sausages and salmon. TBH I never thought of smoking something that I'm going to cook later. But now I'm on a mission to do it!
You Sir. Are a god damn genius.
Why thank you!
love it keefy boy ;)
Cheers Bryan!
you need better bags, or use the pro version as the water had changed colour. I use also these tougher bags and the water stays clear
Loving the video! It looks so good and sometime I find a way to do sous vide :)
Good luck!
Can’t wait to try this, need mobility first.
Hi Keef, nice tucker again. Was expecting the guv'ner to give us her professional opinion on the dish.
Interesting on you comments on using shallots in place of onions and after wading the pages of the internet seem to find comments from the pro's that they are a milder taste. To my pallet this seems to be the case.
Personally I have solved the problem by not putting so much onion in. Guess my M-star will be a long time coming. :-)
Doc
I've recently eaten some shwarma and loved it, but the nearest place is a town over, could you do shwarma next?
Ah, I used to love shawarmas when I lived in Dubai. I'll be doing something similar soon, but not next.
Heh.. Nice video Keef! Wish you were my dad! :)
Love from Portugal!
LOL!
Keef, great effort, but ya need to do a close up of the food. Couldnt see the meat colour you describe or how tender and moist it was. What's the point of cooking something for that long and not showing the result up close, could have been a microwaved frozen dinner from the distance you presented the finished thing from.
Yeah, I normally have my other camera on close-up, but the battery had just died! I'm as annoyed as you are.
Love your videos, you should get a vacuum sealer for your sous vide Keef!
No, somebody should give me one to review!
Sous Vide means "under pressure." It's worth the splurge to get a Food Saver because it really holds in those flavors, and unlike regular food plastic bags, won't disintegrate under a long cooking time. The water should be just as clear at the end of a long cook as it was at the beginning. The disintegration of a plastic bag and some of the juices going into the water can eventually ruin a circulator. The vacuum sealers aren't very expensive nowadays. That said, I am so stealing this recipe!
I've never had a bag leak on me, but having said that I don't really do long cooks in the SV. I'd forgotten about vacuum packing, actually, but I'll investigate.
No Mint Sauce? My Late Mum, bless her, always did an onion sauce, ❤
Well, that doesn't look baaaaad at all! Going to have to buy yet another kitchen 'gadget' now - a sous vide!
Might as well wait until you get that US Amazon affiliate link.
Cheers!
I wonder if the crock pot would work similarly. I never thought to check the temp on it, mine just has "warm/lo/hi" but I wonder...
You mean use a crockpot as a sous vide? In theory yes, but it all depends on having the right temperature and maintaining it. I have a crockpot but I've never found out what temperature it gets to at lo and hi.
Well it should be easy enough to figure out. All you need is a thermometer and a bunch of water.
This is something I can afford since I already have one! Has a glass lid and doesn't evaporate much overnight on low...
Why do I think it might be fun to try a sous vide meatloaf?
Everything in this thread is all the same thoughts I had about it, but collected and organized. Together, we can do anything.
I Used this method with just the stove on the smallest setting and smallest burner and a big pot.
was all that stock in the lamb a leak or was that produced by the actual lamb? cuz the water was pretty cloudy?
I think it must have come from the lamb, but there was a huge amount of it...
Yea. Also ive never seen a cooker like that before.. its so cool!
Good video,,, but in the last 15 seconds os the video i dont see a close up of the presentation
Why do you expect that?
well it is important to have a final result taking a shot near the plate with the purpose of capturing the attention of those who watch your video and additional is part of a final result ,,,
I just looked at the video - I normally use 2 cameras for the taste tests at the end - one on me and my wife (in videos from the last 2 years), and one close-up on the food. I don't know what happened this time, but no B-roll at the end.
Keef are my eyes working but have you just got about 8000 subs in about 4 days
Yes mate. Best Long Egg video went a bit viral, got half a million views!
Fuckin magic, nice one Dad, about time i had another plug lol
over a million now dad
It was at half a mil before the surge started!
. I had to laugh. "That's sauce looks a little fatty "… adds butter. And by the way, that butter looks amazing. Kerrygold? That lamb looks delicious.
Emmmm ... why did you start with the spuds?
... ?
I think because I wanted to demonstrate that anti-evaporation lid and didn't want to wait 24 hours for the lamb to cook. It's no problem - I frequently sous vide a load of spuds and heat up or otherwise finish them day by day as needed.
lol bless on off what's to do. It isn't easy is it Keef.
Make a pickle sandwich video pls babe😘
0:53 seconds - Keef, did you just fart?
Without checking, I think I can say I have never knowingly farted on a video!
gordon there is the lamb sauce
looks like a brick, not tender enough. Temperature should have been higher I reckon.
.
I nearly bought a sous vide machine, tonight, but thanks to your upload, I have reviewed that thought.
Absolutely nothing to do with you, cos, I like your channel, it seems a soulless
way of cooking. We are cavemen deep down...and my instincts...says sous vide is just wrong!
lol! I need smoke and danger. Not perfection. Boil in a bag.........nah.
Glad to have been of service!
You can cook lamb shanks in 20 mins in a good old fashioned pressure cooker. Falling off the bone- saving 23 hours and 40 minutes of your life.
30 minutes, I'd say
Ok...saving 23 hours and 30 mins :)
Actually, because the Sous Vide Machine is pretty much hands off, you don't lose that much time at all. In fact, when you consider prep and then the finishing, it equals out the same. It just depends on how much of a hurry you're in, and how concentrated you want the flavor. I have both a circulator and a pressure cooker, and I use them for different things.